There’s a lot of debate about probiotics in unfiltered and unpasturized beer. While beer fermented with wild or multiple species of yeast might contain more probiotics the those fermented with ale yeast only, I’m interested in the latter because that is what I prefer to ferment and consume.
Comments please and thanks in advance for your reply.
Ps: I’m working on a Redneck Nutrition plan: if one 12-oz bottle of beer contains 5% of the minimum daily requirement of vitamin B12, then 20 bottles should satisfy my daily needs.
I’ve always assumed that in ales and lagers the beer yeast is out competing these microbes. If not you have an infection.
I eat a spoonful of yogurt and some kim chi or sauerkraut every day. I also regularly consume miso and use kefir and drink kombucha occasionally. I also don’t avoid “germs” except when I feel tired or hung over so that I have exposure. I drink at least a little alcohol several days a week, including lots of mead and beer.
I can’t say for sure if all the probiotics are the reason, but I haven’t been sick, even for a day, in 16 years, except the occassinal afore-mentioned hangover.
I think of lactic acid bacteria as being probiotic, not yeast. I do decant off the yeast when pouring out of a bottle than swirling the bottle and drinking the dregs.
That’s pretty cool. It seems we are learning more and more that there were civilizations that were way more advanced than we thought. I would say we were catching up if I were certain that we are actually progressing.